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These Healthy Double Chocolate Zucchini Muffins are light tender and so indulgent you wouldn't guess they were healthy! Naturally sweetened with maple syrup and filled with zucchini and lots of chocolate! Great for breakfast, snack or packed in lunch!
These muffins are incredibly delicious while being healthy. So good you wouldn't think they were healthy. They are lightened up with applesauce, whole wheat flour, and maple syrup (no refined sugar in these gems!).
Easy to make with only a few bowls and ingredients that you probably have on hand, these muffins are going to be a family favorite in no time!
This post was originally posted on 8/13/2015 and updated on 8/30/2021.
Ingredients for Healthy Double Chocolate Zucchini Muffins
- Whole Wheat Flour
- Baking Powder
- Baking Soda
- Salt
- Unsweetened Cocoa Powder
- Milk
- Unsweetened Applesauce
- Pure Maple Syrup
- Eggs
- Pure Vanilla Extract
- Shredded Zucchini
- Semi-Sweet Chocolate Chips
Substitution Suggestions:
- Whole Wheat Flour: I use whole wheat flour to make these muffins whole grain, but you can substitute with unbleached all purpose flour or white whole wheat flour.
- Milk: Any type of milk will work for this recipe. I mostly use 2% cows milk, but almond milk or oat milk are good substitutions.
- Unsweetened Applesauce: Mashed banana or yogurt can be used in place, but I have found applesauce to be the best.
- Maple Syrup: You can replace this with honey or white sugar. Maple syrup gives these muffins the best texture!
- Eggs: If you want to keep these muffins vegan you can use flax eggs by combining 3 tablespoons of flaxseed with ½ cup + 1 tablespoon of water and letting it sit and thicken for 5 minutes.
- Semi-Sweet Chocolate Chips: Any flavor of chocolate chips can be used. Use your favorite!
How to Make Healthy Chocolate Zucchini Muffins
- In a large mixing bowl, whisk together the dry ingredients: whole wheat flour, baking powder, baking soda, salt, and cocoa powder.
- In a medium mixing bowl, whisk together the wet ingredients: milk, eggs, applesauce, pure maple syrup, and vanilla extract.
- Add the wet ingredients to the dry and whisk together just until combined.
- Fold in the zucchini and chocolate chips until incorporated well.
- Line muffin pan with paper liners and then grease the paper liners or grease the muffin pan well.
- Fill the muffin cups ¾ full using a large scoop so all the muffins are equal in size.
- Add a few extra chocolate chips on top if desired.
- Bake muffins in a 350°F oven for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool 5 minutes in pan, then remove to cool completely.
Tips for Healthy Chocolate Zucchini Muffins
- Shred the zucchini and then let it sit in a bowl on top of a towel or paper towels. This will help absorb any excess moisture.
- Always fluff your flour, then spoon it into the measuring cup and level off. This helps create fluffy muffins rather than tough ones. Flour can settle and become packed, thus adding to much flour to your recipe if not fluffed first.
- Do NOT over mix the batter, the muffins will be tough instead of tender.
- Grease the muffin pan or the paper liners. This recipe has no fat in it, so if the paper liners are not greased the muffins will stick to the paper. I like to use coconut oil spray, but any nonstick spray will work.
- Use a large scoop for filling muffin pans. This helps keep everything even and will ensure even baking throughout.
Do I have to peel the zucchini before I shred it?
Nope! No need to spend extra time peeling the zucchini. The skin on zucchini is thin enough that it becomes really tender when baked, plus it makes the bread so pretty with all the flecks of green!
What is the best way to shred zucchini?
I shred zucchini two different ways. If I only need a cup or so of shredded zucchini, I’ll grab a small zucchini and shred it with a box grater. However, I often get large zucchinis (because they grow so fast sometimes!) so I’ll get out the food processor and shred a bunch of zucchini at once. I like to do this because then I can make a few extra batches of breads and muffins and freeze them for the kids so they are available for their lunches and snacks.
What can I do with all my extra shredded zucchini?
Freeze it! Shred extra zucchini while you have the food processor out and then freeze it. You will have shredded zucchini available all year long so you can make all your favorite breads and muffins. After the zucchini is shredded, I put it in a paper towel lined colander so the towel can absorb some of the excess water from the zucchini. I like to freeze my shredded zucchini in 2 cup portions. Measure out 2 cups and place it in a quart size freezer safe zip top bag. Then I stack all the bags flat on a baking sheet and place it in the freezer. I like the bags to freeze flat because they will store easier in the freezer and there is no wasted space.
How to Store Healthy Double Chocolate Zucchini Muffins
Store the cooled muffins in an air tight container or zip top bag on the counter for 3-4 days. The muffins can also be stored in the refrigerator for up to 6 days, but they will get a little dry in the fridge.
How to Freeze Healthy Double Chocolate Zucchini Muffins
Muffins are one of the easiest things to freeze and the one item I always have in my freezer. Let the muffins cool completely and then place in a freezer safe air tight container or zip top bag. Be sure to label and date your containers. Muffins will last up to 4 months in the freezer.
To thaw muffins, just remove from the freezer about 15-20 minutes before ready to eat. Or you can take out and thaw on counter, covered, over night.
FAQs About Zucchini Muffins
There was too much moisture added with the zucchini. Be sure to let the zucchini sit on paper towels or a clean towel to drain, or squeeze the excess moisture out of the shredded zucchini with a clean towel.
No need to refrigerate zucchini muffins. Just store them in an air tight container or zip top bag. They will last 3-4 days.
Be sure that the baking powder and baking soda are fresh and not expired. Also, don't over mix the batter. It can make the batter tough and dense also causing it to not rise as much.
Other Delicious Zucchini Recipes:
- Cinnamon Swirl Zucchini Bread
- Pumpkin Zucchini Muffins
- Turkey Zucchini Meatballs
- Classic Zucchini Bread
- Chocolate Zucchini Cake
- Zucchini Brownies with Fast Frosting
- Chocolate Chip Zucchini Bread
- Zucchini Frittata
- Cheesy Zucchini Biscuits
- Chocolate Zucchini Muffins
- Air Fryer Zucchini Fries
Healthy Double Chocolate Zucchini Muffins
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 cup milk
- 2 large eggs
- ¼ cup unsweetened applesauce
- ½ cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini
- ½ cup semi-sweet chocolate chips, plus extra for top, if desired
Instructions
- Preheat oven to 350°F
- In a large mixing bowl, whisk together wheat flour, baking powder, baking soda, salt, and cocoa powder.
- In a medium mixing bowl, whisk together milk, eggs, applesauce, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and whisk just until combined.
- Fold in shredded zucchini and chocolate chips until incorporated.
- Line 18 muffin cups with paper liners and grease them or grease the muffin pan well.
- Fill cups ¾ full using a large scoop.
- If desired, add a few chocolate chips on top of each muffin.
- Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 5 minutes in pan, then remove to cool completely.
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